Tag Archives: money savers

Salad Dressing

(photo by Pioneer Woman)

My favorite salad dressing, which I use on every salad now, is a homemade one from The Pioneer Woman.  It is made with fresh lemon juice, olive oil, garlic, and Parmesan cheese, and it will keep in the fridge for a few weeks.  Mine never lasts that long, because I make salads now just to taste this dressing.

The link to PW’s post is here.

And, here is the printed recipe:

Ingredients
  • ¾ cups Olive Oil Or Canola Oil
  • Juice Of 2 Lemons
  • 4 Tablespoons Grated Parmesan Cheese
  • ¼ teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • ¼ teaspoons Sugar
  • Dash Of Paprika
  • 1 clove Garlic – Peeled And Left Whole
Preparation Instructions

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.

Serve on your favorite green salads. Also works well on pasta salad.

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Filed under Sides

Frito Salad

This is a super meal to put together!  It’s light and fresh, and it requires no cooking.  It’s perfect for those nights when I forget to thaw something from the freezer, which means we have this a lot.

Ingredients:

lettuce

shredded cheese

chopped green onion

chopped tomato

1 can of red kidney beans

optional: carrots and avocado

Kraft Catalina Dressing (I use Fat Free or Light)

Lay’s Frito Chips

Just chop and mix together according to taste.  I hope you make this often this summer!

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Filed under Dinner, Lunch

Rosemary Potatoes

These potatoes are not just tasty; they’re frugal and easy too.  I like to serve them with steak, and have the leftovers as hash browns the next morning.

You’ll need:

4-5 large potatoes, unpeeled and diced

5 cloves garlic, minced

3 stalks fresh rosemary or 1T. dried (you can omit the rosemary, for plain potatoes)

1-2 T. olive oil

Microwave potatoes in a large bowl for 8-10 minutes, or until soft.  Mix in rest of ingredients until potatoes are coated.  Bake in a single layer at 450 for 30 minutes or until browned and slightly crispy.

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Traveling Gluten-Free

Traveling takes a little more forethought and planning when you’re eating gluten-free.  You can’t just stop at any old restaurant along the way or even assume that there will a place to eat in the airport.  There are many places that will work, but just in case, I always keep a good stash of food with us.  In fact, having safe food at hand is so important that I pack food before clothes, because we all know that it’s never good to see Mommy the kids in a full-blown hunger melt down.

It’s helpful to carry along food that can pack and keep well.  For car rides, I pack lots of apples, Nature Valley Almond Crunch bars, several types of trail mix, cheddar rice cakes with Laughing Cow Swiss Cheese Spread (and plastic knives), chocolate rice cakes with a jar of peanut butter, and Honey Rice Chex.

For plane trips, I bring an entire food carry-on with Almond Crunch bars, apples, rice cakes, a package of Hormel Naturals deli meat packed inside a large Ziploc bag with an ice pack in it, and trail mix.  Be careful of anything “liquid”.  This includes peanut butter in a jar, and I know from experience that airport security has no sympathy for under-privileged gluten-free eaters.  They’ll take that peanut butter right out of your bag, no matter how much you beg.  Usually you can find fruit and Lay’s chips in an airport if you need it too.  And, most hamburger places can accomodate you if needed.

I plan enough food to last us the trip, then if we do find a restaurant where we can eat, it’s a bonus.  If not, we’re still set.

If we’re in the car, I’ll even pack food for our stay.  We traveled 5 hours away a few weeks ago to visit friends for 2 days, and I had more food sacks than suitcases.

If we’re flying somewhere, I visit the grocery store once we get there to stock up.  You can buy a cooler there, fill it up, and eat most meals that way.  We’ve even brought an electric skillet and a crock pot with us to cook in hotel rooms, and most rooms have microwaves now.  That means you could eat cereal, microwave eggs, or gluten-free oatmeal for breakfast.  Lunch could be microwave quesadillas or rice cakes with meat and cheese, chips and fruit.  And dinner could be your restaurant meals.  Dinner could also be canned chili with Fritos, quesadillas, Taco Salad with canned beans, or Baked Potatoes.

Even though it seems daunting, planning is the key.  You just have to get used to putting food into your agenda.  And, you have to prepare yourself to be a traveling grocery store, which means you may need an extra suitcase just for food.  In the end though, it’s cheaper than eating out, usually healthier anyway, and much more peaceful knowing you’re prepared.

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Filed under Travel

Spaghetti Squash

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Spaghetti Squash is a very healthy way to “replace” gluten-free pastas with a cheaper option.  This veggie has 42 calories per cup (compared to whole wheat spaghetti’s 174) and 10 grams of carbs (versus whole wheat spaghetti’s 38).  It’s also so fun to shred, watching it magically turn into stringy “spaghetti”.

All you have to do is cook, shred, and add sauce.  To start, put the whole squash in the microwave for a minute.  Slice it lengthwise, remove seeds, and place both halves cut side down in a microwaveable dish with a half inch of water in the bottom.  Cook for 12 minutes.  With a fork, shred the insides into strands.  Top with your favorite pasta sauce.  Pepperoni adds a nice flair too.

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Filed under Lunch